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Contribution of several cheese-ripening microbial associations to aroma compound production

Kenza Arfi, Marie-Noëlle Leclercq-Perlat, Aurélie Baucher, Roselyne Tâche, Jérôme Delettre and Pascal Bonnarme

Lait, 84 5 (2004) 435-447

DOI: https://doi.org/10.1051/lait:2004016

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